Homemade Almond Milk (Edit recipe)

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Lately, I’ve been tinkering with an almond milk recipe just so I can possibly get that occasional glass of ‘milk’ in these days. What I came up with was a very simple yet delicious almond milk that I put in my coffee or tea pretty regularly now.

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PREP TIME

12 hours

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

2 cups Almonds, raw
4 cups Water, filtered
2 tsp Vanilla Extract
.5 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place almonds in a container and cover with water 1 inch above almonds and place in the fridge to soak overnight up to 12 hours.
Remove almonds from the fridge and strain water out.
Working in 2 batches, add half the soaked almonds and 2 cups of filtered water to a blender and blend on high for 5 minutes.
Strain almond mixture through a milk nut bag or cheesecloth to separate almond pulp from milk. Don't be afraid to squeeze out as much milk as possible with your hands.
Transfer milk to a pitcher or other container, add vanilla and sea salt and mix well.
Almond milk will keep for 5-6 days in the refrigerator.
Remove almond pulp from cheesecloth and spread out on an aluminum foil lined sheet pan. Place pan in the oven at the lowest setting to dry out almond pulp making sure to stir occasionally.
Once almond pulp has been dried, remove from oven and place in an airtight container. You now have about 2 cups of almond flour!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	690
Fat:	58 g
Carbohydrates:	26 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	288 mg
Fiber:	17 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.